Collagen content. Gravity. Cuts of meat. And why exercise is good for cooking meats.
Tag: protein
Surely, caramelization can’t be the onion one for you?
Sucrose. Proteins. Heat. And what no one tells you about caramelized vegetables and fruits.
Eggs-tra white.
Light scattering. Molecular size. Wavelengths. And how physics and chemistry turn transparent egg white to opaque white.
Power of braise.
Collagen. Denaturation. Gelatin. And how to cook melt-in-mouth meat.
Rare, medium, or well done?
Myoglobin. Denaturation. Meat. And the science behind how you want your steak done.
